Roquette Arugula
Eruca vesicaria
Seeds per pack ~ 100
Germination: 88% Packed for 2025
Origins and History
Roquette Arugula, also known simply as "rocket" in Europe, is an ancient leafy green native to the Mediterranean basin, particularly southern Europe and western Asia. It has been cultivated since Roman times, prized both as a culinary herb and as a medicinal plant. Historically, arugula was associated with vitality and fertility, and it remains a traditional ingredient in Italian, Middle Eastern, and North African cuisines. This heirloom variety is known for maintaining the distinct peppery flavor and resilience that made it a staple crop across centuries.
Appearance and Characteristics
Roquette Arugula produces low-growing rosettes of deeply lobed, bright green leaves with a tender yet crisp texture. The leaves are narrow and serrated, with a distinctive peppery aroma that intensifies as the plant matures. Plants reach about 12–18 inches in height and, if allowed to bolt, produce tall flower stalks topped with small, creamy-white blossoms with purple veins, which are also edible and attractive to pollinators.
Culinary Uses
The leaves are most commonly used fresh in salads, adding a bold, spicy note that pairs well with milder greens. They are also excellent as a garnish on pizzas, tossed into pasta dishes, blended into pestos, or wilted lightly in sautés. In Mediterranean tradition, arugula is often paired with olive oil, lemon, cheese, and cured meats. Its flowers can be used to brighten salads, while the seeds can be pressed for oil or used as a spice.
Growing Tips
Roquette Arugula is a cool-season crop that thrives in USDA Zones 3–11, with best results in spring and fall when temperatures are mild. Seeds should be sown directly outdoors, as arugula does not transplant well. Sow seeds about ¼ inch deep in well-drained soil enriched with organic matter. Spacing should be 6–8 inches apart, with rows about 12 inches apart. Arugula prefers full sun but will tolerate partial shade, especially in warmer climates, and benefits from consistent watering to prevent bitterness. Successive plantings every 2–3 weeks can provide a continual harvest.
Harvesting Guidance
Leaves can be harvested as early as 20–30 days after sowing for baby greens, or at 40 days for mature leaves. Harvest individual outer leaves to allow the plant to continue producing, or cut entire rosettes for larger yields. For the best flavor, pick leaves before plants bolt, as heat and flowering cause the taste to become more pungent and bitter. Flowers are also edible and can be harvested when plants naturally begin to bloom. If allowed to go to seed, arugula will self-sow readily, ensuring future harvests.
